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Standing vs boneless rib roast ?

A rib roast is 1 of the few cooks I have yet to try .
I'm thinking about reverse searing 1 for Christmas. 10 adults and a few kids.
When it makes it to the table whats the difference between a standing or boneless roast?
Which do you like better and why ?
I could see where a boneless would have a flavorful crust all the way around .

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